Monday, September 16, 2013

Pour Some Vegan on Me - Vegan Potato Skins


Last weekend marked the beginning of football season, and the beginning of the end of summer. With Autumn comes orange-y hues, cinnamon beverages, beer, and game day treats! At least in my world it does.

So I give you... stuffed potato skin!

  

Potato skins are wonderfully convenient food at parties, especially those celebrating a sport. Be it at your home, or even tailgating - potato skins don't require a plate, fork and knife. They require a free hand, and maybe a napkin.

The ones I made (picture above) are simple, and to the point - but with little potato boats, you really can put whatever you'd like in them.

What you'll need: (6 potato skins)

3 medium to large sized potatoes (I used california golden potatoes, because they're amazing)
1 bag of Dayia flavored pepper jack cheese
4 strips of tempeh bacon - chopped
Olive Oil
Salt and Pepper

Pre-heat oven to 425*

Use a fork to poke holes into your potatoes. One stab 2x per potato. You don't want to overly damage the skin, or your little boat will fall apart.

Pop into the microwave for 4 minutes - flip - 4 more minutes on the other side.

Allow potatoes to cool.

Once they've cooled, brush skin with olive oil, dust with salt and pepper. Then cut lengthwise:


With a spoon, gently hollow out the center of the potato:


Leave a quarter to half inch of potato. If you make it too thin, it will fall apart on you.
Set the skins on a baking sheet:


I added the cheese, and bacon - then sprinkled salt and pepper on top.

Bake at 425 for 20 minutes and they will look like this:


Now, you can stop here - OR - you can add freshly cut chives, sour supreme (soy sour cream), cashew cream (fake sour cream made with cashews), maybe even a little chili, or who know! They're your skins - get creative.

The skins should be crisp, if they are not - pop them back in the oven for another 5 minutes or so.

ENJOY! 

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